Director Corporate Food and Beverage

Troon Fort Myers
11691 Gateway Boulevard
Ste 203
Fort Myers, FL 33913, USA

Troon’s corporate office is excited to announce an exceptional career opportunity, Corporate Food & Beverage Director. Qualified candidates should thrive in a hospitality environment while focusing on providing superior service for our members, guests and colleagues. The ideal candidate will bring extensive culinary and kitchen operations management experience. As well as being able to support and foster successful execution of food and beverage operations at the club level through a primary focus on development, growth, accountability and advancement of the club level food and beverage leaders.

Command of the Spanish language will be an advantageous skill. Outstanding relationship management and personal presentation skills are critical elements of this position and will weigh heavily on final candidate selection. This person ideally will have a home base in our Fort Myers or Bradenton office in Florida.

• Collaborate with the VP of Ops at each assigned facility to understand the Overall Club Strategy
• Support communication and relationship building with all key stakeholders at Clubs, including owner, board and committee presentations, as required
• Travel to meet and collaborate with clients, leaders and teams across an assigned portfolio in compliance with established frequency and service standards. Travel is extensive (100+ days per year-50%) and predominantly domestic, including multi day stays, at times
• Facilitate definition of desired F&B strategy and validate alignment with the overall club strategy
• Facilitate the journey mapping process with field leaders
• Identify and foster relationships with key Club stakeholders
• Work with the VP of Ops to grow the relationship with the client
• Work with Club F&B leaders to ensure execution of operational best practices to achieve F&B strategies and goals
• Champion Troon F&B “core principles” and measured KPI’s
• Foster and facilitate a culture and structure of promotion from within across all of Troon’s F&B portfolio. Work to ensure strong team members are identified and moved onto a development track as quickly as possible
• Facilitate structured and scheduled, monthly, remote connections with F&B leaders
• Analyze and provide strategic feedback relative to KPI’s
• Work with Club F&B leaders to develop and execute strategy to achieve KPI performance
• Discuss operational opportunities and holistic success measures
• Follow up with action steps
• Facilitate annual on-site meetings (for identified Clubs)
• Identify and develop the current and future F&B leaders at the Club and foster promotion across the Troon organization
• Educate field leaders and clients on Troon standards and F&B best practices (industry and club-type specific)
• Provide written client-ready analysis and strategic direction
• Assess property’s F&B performance against the Club Strategy, budget, stakeholder expectations and all other KPI’s
• Facilitate compliance of all F&B-related regulatory and legal requirements
• Facilitate Club level training managers’ development and execution of a club level training plan to achieve the following:
• Successful and complete training of all F&B team members leading to excellence in execution of each team member’s job description
• Define and ensure execution of localized training strategies with support of corporate level training tools
• Successful, measurable, ongoing oversight and learning to foster continuous improvement of operational results
• Promote vendor relations and utilization of corporate resources and leverage
• Foster a transparent communication line relative to HR issues and disciplinary recourse, incorporating Troon Corporate HR where appropriate
• Be engaged in celebrations of Club F&B staff promotions and “hero stories”
• Organize and participate in corporate initiatives, Troon retreats/summits and networking events

• Strong culinary experience and skills based on multiyear leadership of top performing culinary teams
• A minimum of 8 (eight) years’ experience in high level F&B operations management, as well as experience in property, hotel or club management.. Multi-unit restaurant experience helpful.